Harvest Beet and Baby Spinach Salad

Harvest Beet and Baby Spinach Salad


  • 2 pound baby or regular beets, in a variety of colors
  • ½ cup plus 1 tablespoon olive oil
  • Coarse kosher salt
  • Freshly ground black pepper
  • 4 thyme sprigs, plus 1 teaspoon thyme leaves
  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon prepared horseradish
  • ½ teaspoon fennel seeds
  • 6 cups baby spinach
  • 1 large red apple, cored and cut into ½-inch wedges
  • ¼ cup pomegranate seeds
  • ¼ cup raw or toasted shelled pistachios


  1. Preheat the oven to 400 degrees. Place beets on a large piece of aluminum foil, coat with 1-tablespoon olive oil, and season with salt and pepper to taste. Add thyme sprigs and fold foil to make a sealed packet; bake until beets are fork-tender (about 30 minutes for baby beets, 1 hour 15 minutes for medium to large beets.) Remove beets from oven, let cool, and peel. Halve baby beets or cut large ones into 1/2- inch wedges.
  2. In a small bowl, whisk together vinegar and mustard. Continuing to whisk, slowly stream in remaining ½ cup olive oil and then maple syrup and add thyme leaves, horseradish, and fennel seeds. Season dressing with salt and pepper to taste.
  3. In a large bowl, toss beets, spinach, and apples with dressing. Add pomegranate seeds and pistachios and toss again to combine.


  • 398 calories
  • 25 grams fat
  • 39 grams carbs
  • 8 grams proteinloselogo_2

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